« BBQ Rub Recipe with Ground Celery Seeds | Main | Lavash recipe - an easy Turkish flatbread recipe »



Feed You can follow this conversation by subscribing to the comment feed for this post.


I recommend toasting the unground seeds first. There's probably some science involved (oils released and other science-y science whatnots) but I've found that it helps round off the edges of flavors (for lack of a better term) and helps create a smoother, more blended flavor.

How'd the tumeric work out? I usually don't use it because I'm not a huge fan. I do love some cardamom though.

Shizzling Food

Tumeric gives it a kind of base flavour. It's a weird spice - I like it but it's a low tone rather than a high note.


It should taste good. I use some of those ingredients when I am grilling meat. I use pimentos, which are sort of like cloves, along with scotch bonnet pepper, onions and other ingredients. It gives a delicious flavor to fish, chicken, pork and even tofu.

I will have to try the turmeric one day since you have recommended it. Given what I know of how that spice tastes in food, it should be interesting. Thanks for sharing this tip. Keep the ideas coming.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)